In the not to distant past though bacon had a bad rap.
In the 1980s powerful health and diet trends transformed the food industry. Based on evidence that saturated fat and cholesterol were at the cause of everything from heart health issues,to obesity and cancer. Eating lean became the a call to arms, and fat phobia was born.

But, bacon has made a monumental come back. It’s moved from breakfast to a food phenomenon! Bacon-heavy fast-food burgers and bacon-infused desserts……if you can make it, you can put bacon in it or on it.

Bacon started as a breakfast food. Who doesn’t remember a childhood with eggs cooked in bacon grease? My Mom used to ladle the bacon grease over eggs instead of flipping them. Add some toast and it was an all American breakfast!

Using crescent roll sheets makes this a super easy way to create a sticky bun. Those smart folks at Pillsbury made crescent rolls in a single sheet!! I know, but it’s true…….no more pinching and pressing the edges together. I don’t know about you, but mine always split….then the filling falls out……but no more!!

Simply spread the dough out, brush with butter and top with brown sugar, cinnamon, and pecans. Roll it up and cut.

The special part of the rolls is of course……the sticky part. A quick maple caramely
sauce…just butter, brown sugar, melted……add maple syrup, a touch of cream and drippy, oozy, sticky bun topping is born. A couple of tablespoons in muffin tins…..then top with the star of the show…….drum roll please…….bacon!!!!!

Put your crescent rolls on top of the bacon sticky mixture and bake. Be sure to place your muffin tin on a foil lined sheet incase they bubble over…..that is a mess you do not want to have to clean up…..just saying.

Be sure to only let your sticky buns stay in the pan for a few minutes before you turn them out. They will be stuck in the pan if you leave them too long. Again not something you want to deal with!

Bacon Maple Sticky Buns are a easy breakfast treat and after all they do have bacon!!

Instructions

Cook the bacon in a large saucepan over medium heat until just about crispy (it will continue to cook when it is baked). Transfer to a paper towel-lined plate.

Melt the butter in a medium saucepan over medium heat. Add the brown sugar and whisk to combine. Cook, whisking occasionally, until the edges of the mixture start bubbling, about 4 minutes. Remove the pan from the heat and whisk in the cream, maple syrup, and salt.

Place 2 tablespoons in each of 6 muffin tins. Divide diced bacon into each pan; set the pans aside.

Unroll crescent sheet onto a large cutting board. Brush with melted butter, then sprinkle it with brown sugar, cinnamon and pecans.

Starting on one of the long ends, tightly roll up the crescent dough , jelly roll style. Cut the roll into 6 equal pieces.

Place each piece, in each of six muffin cups on top of bacon brown sugar mixture. Place the muffin pan on a baking sheet lined with tin foil. (just incase it bubbles over) and bake on the center rack for 25 to 30 minutes until the buns are golden brown and filling is bubbly.

Remove the sticky buns from the oven and allow them to cool in the pan for about 5 minutes (any longer and they may stick in the pan), then invert the pan onto the parchment paper-lined baking sheet, scraping out any topping from the cups.